Carelian pasties are super cheap and relatively easy to make yourself from the scratch but it is the crinkling of the pie crust that requires a bit of practice. Please don’t let it put you off though, as the end result is definitely worth it!
Rice porridge:
1 l water
2 dl porridge rice (puuroriisi)
2 dl cream (kerma)
1-1,5 tsp salt (suola)
(Another way to cook this is to first boil rice with 2 dl water and then add 1 l milk)
Pasty crust:
2 dl cold water
1-1,5 tsp salt
3-3,5 dl rye flour (ruisjauho)
1 dl wheat flour (vehnäjauho)
1. Boil the rice in mild heat until most of the water has absorbed.
2. Add the cream and salt and keep boiling until you’ve got sticky rice porridge.
3. Let the porridge to cool while preparing the crust.
4. Mix all the crust ingredients together.
5. Roll the dough out with some rye flour until it’s about 0,5 cm thick.
6. Use a round glass or something similar to make even sized pie crusts.
7. Take one of the pie crusts and roll it out even thinner.
8. Add a good amount of porridge on top of the pie crust and smooth it out.
9. Fold the edges of the crust on top of the porridge and crinkle it all around (easiest to start from the middle).
10. Bake in 275 degrees until the porridge starts to get brown (about 15 min).
Traditionally, Carelian pasties are served with “munavoi”, which is basically finely chopped up boiled eggs mixed with butter!
(about 2,50€)
Carelian pasties are super cheap and relatively easy to make yourself from the scratch but it is the crinkling of the pie crust that requires a bit of practice. Please don’t let it put you off though, as the end result is definitely worth it!
Rice porridge:
1 l water
2 dl porridge rice (puuroriisi)
2 dl cream (kerma)
1-1,5 tsp salt (suola)
(Another way to cook this is to first boil rice with 2 dl water and then add 1 l milk)
Pasty crust:
2 dl cold water
1-1,5 tsp salt
3-3,5 dl rye flour (ruisjauho)
1 dl wheat flour (vehnäjauho)
1. Boil the rice in mild heat until most of the water has absorbed.
2. Add the cream and salt and keep boiling until you’ve got sticky rice porridge.
3. Let the porridge to cool while preparing the crust.
4. Mix all the crust ingredients together.
5. Roll the dough out with some rye flour until it’s about 0,5 cm thick.
6. Use a round glass or something similar to make even sized pie crusts.
7. Take one of the pie crusts and roll it out even thinner.
8. Add a good amount of porridge on top of the pie crust and smooth it out.
9. Fold the edges of the crust on top of the porridge and crinkle it all around (easiest to start from the middle).
10. Bake in 275 degrees until the porridge starts to get brown (about 15 min).
Traditionally, Carelian pasties are served with “munavoi”, which is basically finely chopped up boiled eggs mixed with butter!